horseradish

2. the root of this plant, which is ground and combined with vinegar, etc., to make a sauce

horseradish

horseradish

In mustard family, grows up to 5ft (1.5m) Leaves are healthy and nutritious, but the root is the commonly used part, which has no smell until cut. Once grated, it needs to be immediately mixed with vinegar (like apple cider vinegar, not white distilled vinegar), or it will oxidize, lose its potency and become bitter. Can be mixed with wet mustard seed for strong mustard. Potent antibacterial properties. Simply grating some root in blender or coffee grinder and sniffing deeply will clear nose and sinuses like nothing else. Also used for urinary tract infections, bronchitis, sinus congestion, ingrown toenails, coughs, warming a cold body and rubbing on sore muscles. One way to identify a plant from the mustard family (all of which are edible) is the flowers have 4 petals with 6 stamens–4 tall and 2 short.

horseradish

[′hȯrs¦rad·ish]

(botany)

Armoracia rusticana. A perennial crucifer belonging to the order Capparales and grown for its pungent roots, used as a condiment.

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